3 Game Day Recipes to Take Your Super Bowl to the Next Level

The Super Bowl is one day away, and so what is a man to do? The game is liable to be dull and the commercials even more painful than usual. And the halftime show is Katy Perry. Worse still—much worse, actually—the food can be bad. How many years have you found yourself and your buddies wolfing down the same crappy nachos, leaden, pasty lasagna, phosphorescent orange Doritos, and gristly chili as every other year.

Maybe I'm just bitter. Maybe it's my disappointment as a lifelong Packers fan. Maybe it was too many hits to the head during my years as a Pro Bowl tackle for the Dolphins. (Wait, that was somebody else.) Whatever it is, I'm going into Sunday with a big appetite and a jaded palate. If you are too, Eat Like a Man has the solution: three Super Bowl snack standards brought, by genius chefs, to the proverbial next level. Naomi Pomeroy, the meat-crazed mind behind Portland's Beast and Expatriate, has engineered some of the best nachos I've ever eaten, thanks to copious amounts of Velveeta and a virtuosic use of Asian flavors. Michael Solomonov, of Philadelphia's Abe Fisher, has laid a relatively easy, and stupendously good, slow-oven Scoth-and-Manischevitz-braised brisket on us, and, in honor of the Patriots, here is a deflated meatball recipe from Eat Like a Man stalwart Shane Solomon of Pizzeria Stella in Philadelphia. (These meatballs aren't so much deflated as pillowy-soft.)

As with any great gameday recipes, all three of these can be made ahead of time. This is an especially good idea for Naomi's nachos, which take a while to make, they being the best nachos in the world and all.

In an 8-12 quart heavy bottomed or cast iron braiser, add 8 cups neutral tasting oil (be sure to come up no more than 2/3 up the side of the pot). Heat oil over medium high until it reaches 350. Meanwhile, cut wonton wrappers into triangles. Separate skins from sticking together and drop in small groups into the hot fry oil. (Make sure to maintain an even temperature or the skins will darken too quickly if the oil becomes too hot). Remove with slotted spoon or Asian fry basket (spider), Drain onto paper towels, repeat until all chips are fried, and season with the blended spice mix above.

For the meat, brown the meat and remove from pot. Keeping about 1/2 the fat in which you fry the lemongrass, ginger and garlic (over medium heat) until slightly fragrant, about 5 minutes. Add the chilies, hoisin and pot sauce, allow flavors to meld (while stirring) about 3 minutes more. Then add back the drained beef and cook altogether for another two minutes. Check for seasoning and desired heat level.

For salsa, combine all ingredients, mix, and allow to sit in the fridge about 30 minutes to develop flavors. Strain salsa through a wire mesh strainer to reduce wetness (so as not to sog-out nachos!)

When ready to assemble- warm chips 3-4 minutes in a 225 degree oven, being careful to warm (not brown). Starting in layers, grace chips with some of all ingredients, build another layer of chips and start again. Finish dish with fresh chopped herbs, extra crema and salsa!

Season your brisket generously with salt and pepper, let sit in refrigerator for 24-36 hours.

Preheat oven to 400 F, place brisket on roasting rack, roast for 20 minutes until the brisket has developed a nice crust. Over medium high heat in a Dutch oven sautée onions, carrots, and garlic until lightly brown, deglaze with the laphroiag, manischevitz, and red wine vinegar, cook until completely dry add the ketchup to coat the vegetables and cook for about three minutes. Add 1 qt of chicken stock bring to a boil, place the potatoes in the pot and the brisket on top, add enough chicken stock to come up almost to the top of the brisket. Place in a 300 degree oven for 4-5 hours until the brisket is tender and you can stick a knife in it with no resistance.

Once the brisket is cooked let sit uncovered until cool. Refrigerate overnight.

The following day remove brisket and potatoes from the vessel, slice the potatoes and arrange into a ceramic serving dish, trim the excess fat off the brisket. Slice against the grain into 1/4 inch slices, shingle onto the serving dish, heat the remaining veg and gravy and bring to boil. Then strain liquid into a sauce pot, and boil until the sauce coats a spoon. Arrange the strained vegetables on to the brisket, cover with silver foil or an Oven safe lid. Place in a 350 degree oven for about 30 minutes, or until the brisket is hot.

To serve just garnish the brisket with chopped parsley and pour the sauce into a gravy boat.

Josh OzerskyJosh Ozersky was Esquire's Food Correspondent and a regular contributor to Esquire.com.

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